Easy Breezy Chow Mein recipe

WKND - - Kitchen Classics Table Travel -

400 gm An­gus beef strips ½ cup gluten- free soy sauce ½ tsp black pep­per ½ tsp white pep­per ½ tsp co­conut sugar 3 tbsp white rice vine­gar ½ tsp gar­lic paste 4 tbsp sesame oil 8 pc baby corn 1 cup bean sprouts 150 gm as­para­gus 4 stalks scal­lions 4 pak choi 1 red cap­sicum 250 gm medium egg noo­dles 4 red chilli, dried ¼ cup tbsp veg­etable oil 1 tsp sesame seeds, to gar­nish


Mar­i­nate the An­gus beef in the soy sauce, black pep­per, white pep­per, co­conut sugar, white rice vine­gar and 1 tsp sesame oil. Leave in the fridge for a few hours to overnight for best flavours.

Cut all the veg­eta­bles in small, equally- sized strips. Set aside.

Boil egg noo­dles to al dente. Check for done­ness and make sure you don’t over­boil the noo­dles, be­cause they will con­tinue to cook when mixed in the wok. ( There’s noth­ing as aw­ful as a mushy chow mein!) Drain wa­ter, toss with 1 tsp sesame oil and set aside.

In a hot wok, stir- fry the mar­i­nated beef, gar­lic, whole red chilies and all the veg­eta­bles in veg­etable oil.

Mix in the egg noo­dles, toss every­thing up to­gether and di­vide into serv­ing bowls.

Gar­nish with freshly cut scal­lions and sesame seeds. Serve.


1 cup cooked brown rice ( or white rice) 2 cups bone broth 1 cup wa­ter 1 inch of cin­na­mon A thumb of gin­ger 1 pod black car­damom ¼ cup of mush­rooms, or a thin slice of chicken breast, or firm tofu A pinch of black pep­per A pinch of white pep­per

For the gar­nish:

1 medium boiled egg 1 few sprigs of cilan­tro


Place the cooked rice, bone broth, wa­ter, cin­na­mon, gin­ger, black car­damom, mush­rooms, chicken, and/ or tofu and black and white pep­per in a saucepan and cook on low heat for about an hour or un­til de­sired con­sis­tency has been achieved.

Pour the con­gee into a bowl, top with the egg, cilan­tro, fried onions, and soy sauce. Serve.

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